​On my monthly Costco shop, I always buy a package of flap meat. It makes the best steak for the best price ($8-9 per pound - used to be $6!). It's a splurge but we get two "fancy" meals out of our $25 purchase. It comes in two pieces, so I put them in the freezer individually in gallon bags (I usually thaw by submersing the meat - still in the sealed bag - in a bowl of hot water for about twenty minutes).

To make this delicious steak, I heat up butter (or bacon fat) in our cast iron pan on medium high, turn on the fan, and cook it on one side for 5-7 minutes. I flip it and repeat. Sometimes I have to flip it one more time to get it perfectly medium to medium rare. I let it sit for a few minutes before slicing against the grain. 
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If I am cooking onions (usually red), I cook them  in the (greased) pan for about 5-10 minutes and then add the steak, cooking them both together until the onions are nicely charred (I take them out before the steak). Sometimes I add mushrooms, but if I do that I usually cook it all before I make the steak, so as not to overcrowd the pan and because mushrooms are liquidy. 
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This is one of our favorite family dinners - steak, mashed potatoes, and salad (the kids don't have the onions and blue cheese - more for us!).

It rained for an hour this afternoon and that was all it took to put me in the mood for soup. I was on the countdown with the spinach from Costco (today is the "best use by" date) and my red potatoes have seen better days, so what better to marry them then a rich broth made from spicy sausage and cream (actually half and half)? 

Potato Spinach Sausage Soup

Ingredients
1 T butter (I actually used bacon fat from pastured pigs)
1 yellow onion, chopped
2 cloves garlic, crushed
4 stalks celery, finely chopped (I used my mini-chopper)
1 1/2-2 lbs small red potatoes, quartered
4-6 cups spinach
1.5 pounds spicy sausage (or add spices to ground pork - I did a mixture of both, from pastured pigs)
4 cups water
1/2-1 cup half and half
sea salt
black pepper
garlic powder
onion powder

Directions:

1. Saute onion and celery in butter (or bacon fat) for five minutes in a stock pot. 
2. Stir in garlic and saute for one minute.
3. Pour in water and add about a teaspoon of sea salt (or to taste).
4. Turn up the heat to high, add potatoes, seasonings (to taste) and bring to a boil.
5. Turn to down to a simmer, form the sausage into meatballs (about 1" in diameter), and drop them into the broth, one by one (or all at once, if you read this and decided to make the meatballs in advance, and then let them cook for a few minutes).
6. Pour the spinach on top, spreading it out across the pot, then gently stirring it (it's okay if the meatballs break up a little, or even if they totally crumble). 
7. Simmer until meat is fully cooked and spinach is nicely wilted. 
8. Stir in the half and half and simmer until heated through.
9. Serve with freshly grated parmesan cheese, black pepper, and red pepper flakes at the table.